Vada curry recipe | Side dish | idli dosa is a brahmin style side dish prepared in South India for idli or dosa with a kofta immersed in gravy.
Cuisine: South Indian
Preparation time: 15 minutes
Serves: 2 persons
- Channa dal/kadalai paruppu – 1/2 cup
- Red chilly – 1
- Fennel seeds – 1/2 tsp
- Cumin seeds – 1/4 tsp
- Onion – 1 (finely chopped)
- Curry leaves – few (finely chopped)
- Salt – to taste
- Oil – for frying vadas
For the gravy we need a masala paste and other ingredients:-
For the gravy masala:-
- Ginger garlic paste – 1 tsp
- Green chilly – 2
- Fennel seeds/sombu – 1/2 tsp
- Cinnamon – 1 inch
- Cloves – 1
- Cardomom – 1
For the gravy:-
- Onion – 1 (chopped)
- Tomato – 1 (chopped)
- Turmeric powder – 1/4 tsp
- Chilly powder – 1/2 tsp
- Coconut milk (thick) – 1 cup
- Coconut milk (thin) – 1 cup
- Salt – to taste
- Oil – 2 tsp
- Bay leaf – 1
- Coriander leaves – 1 tsp
- Mint leaves – 1 tsp
1. Soak channa dal, red chilly, fennel seeds and cumin seeds in water for 2 hours. Drain water and grind coarsely without adding water. Mix finely chopped onion, Curry leaves and salt.
2. Heat oil in a pan and make uneven balls of vadas with your fingers. Fry golden brown on all sides and remove.
3. Grind all the ingredients under “For the masala” into a fine paste.
4. Heat oil in a pan, add bay leaf and saute. Next add finely chopped onion and saute until it turns golden.
5. Now add the ground masala and saute for a few minutes.
6. Next add the tomatoes, turmeric powder and chilly powder. Slow down the flame to medium and allow to cook till the tomatoes become mushy and oil separates.
7. Now add the thin coconut milk. When it starts boiling break the vadas into two and add. Cook till the vadas absorb the gravy.
8. Now add thick coconut milk. When it starts to boil, switch off. Garnish with coriander and mint leaves.
9. Serve this delicious vada curry as side dish for idli, dosa or rice.
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